Old Fashioned Peanut Brittle
This classic peanut brittle recipe tastes just like you remember!
Ingredients
- 2 cups granulated sugar
- 1 cup water
- 1 cup light corn syrup
- 2 cups peanuts (see note below)
- ½ teaspoon salt (only add this if using unsalted peanuts)
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- Pour the sugar, water, and corn syrup into a large saucepan, and set over medium heat.
- Cook the mixture, stirring occasionally, until it reaches 245°F. (This took a little over 20 minutes on my gas stove at medium heat.)
- Stir in the peanuts, salt (if peanuts are unsalted), and butter. Cook, stirring occasionally, until the mixture reaches 300°F. (This took another 8–9 minutes on my gas stove at medium heat—watch carefully that last 20°F. It goes fast!)
- Remove from the heat and immediately (and carefully) stir in the vanilla extract and baking soda. The mixture will bubble up a bit.
- Immediately pour onto the prepared baking sheet. Coax it to spread out in an even layer with a butter knife, spoon, or offset spatula.
- Let cool completely, about one hour, then break into pieces.
Notes
Types of peanuts to use: you can use any type of shelled peanuts that you like for this. If you're using unsalted peanuts, add the salt. If the peanuts are salted, leave out the extra salt. I used roasted, salted Spanish peanuts in these photos.
You need a thermometer for this recipe. This is the candy thermometer that I have. If you're using another type of thermometer, make sure it's not touching the bottom of the pot, which will cause it to read a higher temperature than the temperature of the sugar mixture.
I have not tried this recipe without the corn syrup, nor have I tried any substitutions. If you find one that works, let me know in the comments!
Pan cleaning tip: after pouring out the peanut brittle, let the pan cool slightly, then add water to the pan and let it come to a boil on the stove. The stuck-on peanut brittle residue will slide right off.
Store peanut brittle covered at room temperature for up to two weeks. You can also freeze it for several months. Do not store in the refrigerator.
Nutrition
Calories: 277kcalCarbohydrates: 45gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 4mgSodium: 157mgPotassium: 117mgFiber: 2gSugar: 42gVitamin A: 44IUCalcium: 15mgIron: 0.3mg
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